These Keto Magic Bars really live up to their name and no...it’s not an illusion. Yes they are "keto", yes they are delicious and yes they will disappear without a trace! Now if I could only figure out a way to pull them out of a hat I could have an interactive magic show/restaurant in Vegas (note to self: that’s actually not a bad idea, I’ll have to get my hands on a copy of Magic for Dummies). And my stage name could be, wait for it... Food-dini.
This is a recipe I’ve wanted to do for a long time, but until recently every attempt I had made to make them, the end product just didn’t meet my expectations. Then the keto gods smiled upon us and we were blessed with a erythritol brown sugar substitute. I knew immediately when I saw the bag I had to buy it, and I soon as I opened and smelled it I knew I had to make magic bars.
To make the sweetened condensed milk substitute for these bad boys I basically made a caramel sauce with the Swerve Brown Sugar. Talk about delicious.
Condensed Milk:
Top Layer Fillings:
1. Preheat oven to 300° F.
2. In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch cast iron skillet. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
For the condensed milk:
1. place all ingredients in a tall sided pot and bring to a boil over high heat. Once boiling continue to boil for 5 minutes stirring frequently. After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
To assemble:
1. Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to oven for 5-7 minutes.
2. Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.
NOTES:
This is a recipe I’ve wanted to do for a long time, but until recently every attempt I had made to make them, the end product just didn’t meet my expectations. Then the keto gods smiled upon us and we were blessed with a erythritol brown sugar substitute. I knew immediately when I saw the bag I had to buy it, and I soon as I opened and smelled it I knew I had to make magic bars.
To make the sweetened condensed milk substitute for these bad boys I basically made a caramel sauce with the Swerve Brown Sugar. Talk about delicious.
You’ll Need:
Crust:- 1 cup almond flour (we use Bob's Red Mill Superfine Almond Flour)
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
Condensed Milk:
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup Swerve Brown Sugar (you can also use any granulated erythritol)
- 1 teaspoon vanilla extract
- Pinch of salt
Top Layer Fillings:
- 9 oz bag Lily's Dark Chocolate Chips
- 1 cup unsweetened shredded coconut
- 1 cup pecan pieces
Instructions:
For the crust:1. Preheat oven to 300° F.
2. In a medium bowl mix together the crust ingredients until a ball of dough forms. Press the dough into a 8 inch cast iron skillet. Poke a few small holes in the crust with a fork. Bake for 20 minutes until slightly golden.
For the condensed milk:
1. place all ingredients in a tall sided pot and bring to a boil over high heat. Once boiling continue to boil for 5 minutes stirring frequently. After 5 minutes it should have reached the consistency of condensed milk or a thick caramel sauce. Set aside to cool.
To assemble:
1. Place the pecan pieces, coconut, and chocolate chips on top of the curst. Pour over the condensed milk (see note below recipe) and return to oven for 5-7 minutes.
2. Allow to cool completely in the refrigerator for 30-60 minutes before cutting into bars.
NOTES:
- Some folks have mentioned that their sauce just sits on top like a crust. If this happens your “condensed milk” probably cooked just a little too long. No worries though, just mix the sauce into the toppings a bit before placing back in the oven so that everything mixes together.
